Italian Wedding Soup

What you need:

    • 10 cups chicken broth
    • 2 cups water
    • 4 carrots, diced
    • 1 tbsp. garlic, minced
    • 1 bunch kale
    • 1/2 cup Parmigiano Reggiano cheese
    • 2 eggs, lightly beaten
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup plain breadcrumbs (I used Italian)
    • 1 lb. ground pork (I used ground pork sausage)
    • 1 1/4 cup ditalini pasta

Directions:

    1. Combine broth, water, carrots, garlic, and kale in a large pot. Bring to a boil and then reduce to a simmer for 30 to 40 minutes.
    2. In a bowl, combine Parm-Regg, eggs, salt, pepper, bread crumbs, and ground pork. Form into meatballs. I used a cookie scooper for this.
    3. Line on an aluminum foil-lined sheet and bake at 350* for 18 to 20 minutes.
    4. Add pasta to soup, cook until al dente.
    5. Add meatballs when they are done.
    6. Serve garnished with more Parm-Regg, if desired.

Recipe from Tracey's Culinary Adventures